San Antonio Chicken Roll Ups

San Antonio Chicken Roll Ups

25 Reviews 6 Pics
Carol Didier
Recipe by  Carol Didier

“Grilled chicken breasts stuffed with Jack cheese and jalapeno peppers, and wrapped with bacon.”

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Adjust Servings

Original recipe yields 4 - 6 servings



  1. Soak skewers in water for 1 hour.
  2. Pound breasts between 2 pieces of plastic wrap. It should be about 1/4 inch thick. Cut in half lengthwise. Sprinkle with salt, pepper, and garlic powder on both sides.
  3. Cut cheese in to strips to fit lengthwise on pounded breast. Put a slice of jalapeno beside the piece of cheese. Roll the breast from the bottom, and set it down with the overlap down. Wrap with a whole piece of bacon around the ends to keep the cheese in as it cooks. Put on soaked wooden skewer.
  4. Grill over medium heat until done.

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Reviews (25)

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These were really good. I did bake them instead of grilling. I put them on a cooling rack on a cookie sheet and baked at 400 for 35 minutes. They came out really good. Thanks for the recipe.



Great recipe. I cut up the bacon and cooked it crisp, and rolled it inside with the cheese instead of on the outside, and baked it in the oven. My husband said it's a hit- especially good with a ranch dressing!



This recipe was amazing! We have 5 children from 9 - 3 and they all liked it. We did two things a bit different. First we used Jalapeno/Monteray Jack cheese in the middle instead of a jalapeno, because of the kids. Second, we wrapped two or three pieces of bacon, two wrapped the length and one wrapped around the middle to make sure the cheese wouldn't all come out. It worked really well on the grill.

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Amount Per Serving (5 total)

  • Calories
  • 489 cal
  • 24%
  • Fat
  • 35.4 g
  • 55%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 38.5 g
  • 77%
  • Cholesterol
  • 126 mg
  • 42%
  • Sodium
  • 1266 mg
  • 51%

Based on a 2,000 calorie diet



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Chicken Roll Ups


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